FIRE-ROASTED PICKLED SWEET RED PEPPERS

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Fire-Roasted Pickled Sweet Red Peppers image

This is a recipe for preserving sweet bell peppers after roasting them and some garlic. I like to serve mine chopped on toasted baguette slices with some crumbled feta---yummy and easy appetizer. It makes a smaller batch so you may want to double it if you have a lot of peppers. Recipe from Small-Batch Preserving. (Please use appropriate canning methods.) Added note: This recipe just won 1st prize at the Ventura County Fair!

Provided by Zetty66

Categories     Peppers

Time 45m

Yield 4 half pint jars, 20 serving(s)

Number Of Ingredients 9

6 -8 small sweet red peppers (about 2 pounds)
1 large garlic clove, unpeeled
1/2 cup dry white wine
1/2 cup white vinegar
1/4 cup cider vinegar
1/2 cup onion, chopped
2 tablespoons granulated sugar
1/2 tablespoon dried oregano (or 1T fresh)
1 teaspoon pickling salt

Steps:

  • Roast peppers and garlic on a rack under the broiler until skins are blistered and starting to blacken. Place peppers in a paper bag until cool enough to handle; set garlic aside. When peppers are cool, remove skins, cores and seeds. Cut lenghwise into strips about 1 inch wide; set aside.
  • Combine wine, vinegars, onion, sugar, oregano and salt in a small suacepan. Squeeze roasted garlic to remove from skin, mash and add to saucepan. Bring mixture to a boil over high heat, reduce heat and boil gently for 5 minutes.
  • Remove hot jars from canner and pack peppers into jars to within 3/4 inch of top rim, being careful not to pack too tightly. Pour boiling vinegar mixture including onions to within 1/2 inch to rim. Process 15 mintues for half-pint jars.

Nutrition Facts : Calories 19.6, Fat 0.1, Sodium 117.6, Carbohydrate 3.4, Fiber 0.5, Sugar 2.5, Protein 0.3

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